One of the best meals I’ve ever had was a lovely shepherd’s pie in a tiny pub after a long flight to Ireland. I’ll never forget it! So homey, so comforting, warm, and delicious.

When I got back to the U.S., I was determined to recreate it and combined several recipes I’d found online into this. If you’re in a rush, you can substitute boxed instant mashed potatoes (make the amount you need according to the recipe on the box), and it turns out just fine.

Let me know how you like this easy, version of shepherd’s pie! Perfect for a chilly night, great for a group, or just when you need a little bit of comfort food. Yum!

baking dish with meat and vegetable layer, mashed potatoes and cheese shepherds pie

Easy Shepherd’s Pie

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Cook Time 1 hour
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

  • 3-4 large potatoes
  • 2 lb ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp flour (can use gluten-free)
  • 2 Tbsp tomato paste
  • 1 cup beef broth
  • 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp dried oregano
  • 1.5 cups frozen peas and carrots
  • 1/2 cup frozen corn
  • 1 cup shredded cheddar cheese

Method
 

  1. Cook and mash potatoes according to your preference (can substitute instant mashed potatoes–follow package directions).
  2. Brown beef, onion, and garlic. Drain grease.
  3. Sprinkle flour over meat, stir and cook for 1 minute.
  4. Stir in tomato paste, broth, Worcestershire sauce, salt and pepper, and oregano. Bring to boil, then reduce to medium-low.
  5. Stir in frozen peas/carrots and corn. Cook another 5-10 min. or until heated through.
  6. Layer in greased casserole dish: all of meat mixture, top with potatoes, sprinkle cheese on top.
  7. Bake uncovered for 35-40 minutes on 375° F. Let stand 10 minutes before serving.